Tuesday, December 9, 2008

An essential element to ANY breakfast or brunch celebration is the “quick bread”—an all-American treat that, according to Food Facts and Trivia, originated at the end of the 18th century when pearlash, a leavening agent made from wood ash, became widely used in cooking.Pearlash produced carbon dioxide in the dough, lightening the baked goods without the use of beaten egg whites or yeast.For the last 150 years, we have used baking soda and baking powder to accomplish the same “quick” results.

Here are three delicious quick breads that take just a bit more effort and time than a “box mix” with exponentially better taste.The first two are from Kathleen’s Bake Shop Cookbook and the second is from Totally Teabreads, both a part of my cookbook library.

FIRST NOTE:Any personal comments or changes are in underlined italics.

SECOND NOTE:All quick breads should be cooled to room temperature before serving.

Banana-Nut Bread

(Yield: 2 large loaves)

4 cups all-purpose flour

4 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¾ cup butter

1 1/3 cups granulated sugar

4 eggs

4 ½ cups fully mashed bananas (about 10 medium to large bananas)

2 cups chopped walnuts (optional)

Preheat oven to 350º F.Grease two 9- by 5- by 3-inch loaf pans.

In a large bowl, stir together flour, baking powder, baking soda, and salt.

In another large bowl, cream butter and sugar.Add eggs and beat well.Add dry ingredients alternately with mashed bananas to butter mixture,Fold in nuts.Pour batter evenly into prepared pans.

Bake for 1 hour, or until a cake tester inserted in center comes out clean.

In a large bowl, mix all ingredients except nuts with an electric mixer.Stir in chopped nuts.Pour batter evenly into prepared pans.

Bake for 1 hour, or until center springs back when lightly touched

Lemon Blueberry Bread

(Yield: 1 loaf)

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 container (8 ounces) lemon yogurt, a room temperature

1 teaspoon vanilla extract

1 teaspoon grated lemon peel

½ cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 ½ cups fresh or frozen unsweetened blueberries

Lemon Drizzle (optional)

3 to 4 tablespoons sifted confectioners’ sugar

1 teaspoon freshly squeezed lemon juice

Preheat oven to 350º F.Butter a 9- by 5- by 3-inch loaf pan.

To prepare bread:

In a medium sized bowl, stir together flour, baking powder, baking soda, and salt.In a small bowl, stir together yogurt, vanilla, and lemon peel until blended

In a large bowl, cream together butter and sugar until blended.One at a time, add eggs, beating well after each addition.In three additions each, alternately beat in flour mixture and yogurt mixture, beating just until combined.Stir in blueberries.Pour batter into prepared pan and spread evenly.

Bake for 55 to 65 minutes, or until a cake tester inserted in center of bread comes out clean.

Remove pan to a wire rack.Cool for 10 minutes before removing bread from pan; finish cooling on rack.

To prepare lemon drizzle:

In a small bowl, stir together 3 tablespoons of confectioners’ sugar and lemon juice.

Add more confectioners’ sugar, if necessary, so that mixture is thick enough for drizzling.